Lemon Chicken Tortellini Soup on your table in 30 minutes!
This Chicken Tortellini Soup recipe is hearty, warm and savory, yet light, fresh and soothing at the same time. It is the perfect quick and easy lunch or dinner and will warm you through and through. It requires minimal effort for a return of epic deliciousness. This easy Chicken Tortellini Soup is bursting with pillows of cheesy tortellini, tender chicken, and vegetables kissed with bright, refreshing lemon juice all made in ONE POT.
What is In Lemon Chicken Tortellini Soup?
A bowl of chicken soup might be the ultimate comfort food. Cozy up with a big bowl and feel the warmth radiate from the inside out.
But this Chicken Tortellini Soup is no ordinary chicken soup. It boasts the same earthy herbs as traditional chicken noodle soup, but it is spiked with bright, fresh, lemon juice that enhances and enlivens every vibrant savory slurp. And slurp you will.
Next, comes my favorite part. Equally as important as the lemon twist is the addition of tortellini! Just imagine tender cheesy tortellini swaddled by warm, seasoned broth and juicy chicken in every spoonful. And then drool a little.
After using tortellini in my Creamy White Bean and Ham Tortellini Soup and then again in place of regular noodles in my Chicken Tortellini Soup my life was changed forever. Spoonful after spoonful of tender noodle exterior giving way to cheesy interior. AKA soft melty cheese in every bite. I was sold.
I would use those cheesy morsels in place of regular pasta in every-single pasta dish if the rest of the world was obsessed like me. But for now, we’ll start tortellini global domination with this glorious Chicken Tortellini Soup Recipe.
This Chicken Tortellini Soup recipe is rounded out with the addition of onions, garlic, carrots, corn, mushrooms and spinach. You can customize the vegetables with whatever you have on hand – just don’t skip the lemon or tortellini 😊. And now you have irresistible chunky Lemon Chicken Soup. The new comfort food.
Can I use Chicken Breasts?
I used chicken thighs in this Chicken Tortellini Soup recipe because of their rich, juicy flavor but you can definitely use chicken breasts if you prefer – but I encourage chicken thighs! Chicken breasts are leaner than chicken thighs so they aren’t as juicy and dry out easier.
Chicken breasts take longer to cook than boneless chicken thighs, so you will need to simmer them closer to 20 minutes instead of 10 minutes. The chicken breasts are done when they easily shred with a fork.
CAN I USE SHREDDED ROTISSERIE CHICKEN?
Yes! You are welcome to use shredded rotisserie chicken or even leftover chicken from other recipes. Add the cooked, shredded chicken to the Lemon Chicken Soup before you add the tortellini to warm through. You will need approximately 2 ½ – 3 cups, depending on how “chunky” you like your soup.
WHAT TORTELLINI SHOULD I USE?
Use fresh, refrigerated tortellini located in the refrigerated section of your grocery store as opposed to dried tortellini on the grocery shelves. Refrigerated tortellini has been packaged at peak freshness and tastes far superior.
You can use any type of tortellini you prefer. I’ve used 3 cheese, 7 cheese and even sweet sausage.
Do You Cook TORTELLINI Before Adding to Soup?
No, the tortellini will cook right in the simmering broth so it soaks up all the flavor AND you don’t have to dirty another pot.
Can Other Pasta Shapes Be Used?
While I am a HUGE fan of tortellini, you can certainly use other pasta for this Chicken Tortellini Soup – just don’t call it tortellini soup ;). Orzo, works particularly well as well as other short pastas. Add the pasta to the soup at the same time as the chicken and cook until al dente.
Can I Use Rice?
Yes, you can replace the tortellini or pasta with rice to make Chicken Lemon Rice Soup recipe. You will want to use long grain white rice and add it to the pot at the same time as the chicken and cook just until al dente, about 8-12 minutes.
You can use brown rice but you will need to cook it first because it takes too long to simmer on the with the soup – the rest of the ingredients will be overcooked by the time its done!
CHICKEN TORTELLINI SOUP RECIPE TIPS
- Chicken broth: Use low sodium chicken broth and add salt to taste or your soup will be too salty.
- Salt to taste: That being said, if you feel like your soup is missing something at the end of cooking, it’s probably salt, so make sure to salt to taste.
- Customize vegetables: You can omit veggies or add any of your favorite vegetables such as zucchini, corn, tomatoes, etc.
- Consistency: I love chunky soups but the consistency is totally up to you. For a less chunky soup, simply add additional chicken broth.
How Do You Make Chicken Tortellini Soup?
This Chicken Tortellini Soup has a few steps but it comes together in no time! You can even chop your veggies ahead of time and use rotisserie chicken for an even faster soup-to-table dinner. To make:
- Sear the chicken and set aside
- Cook the vegetables
- Add spices, broth and chicken to the pot
- Bring to a boil and simmer until chicken is tender
- Shred chicken while you add the tortellini
- Add spinach, lemon juice and chicken back to the pot
- Garnish with freshly grated Parmesan cheese and lemon zest
How easy was that?!
Can I Make Chicken Tortellini Soup in the Crockpot?
Yes! I love preparing this Chicken Tortellini Soup in the crockpot because it delivers extremely tender chicken. To make:
- Sear chicken and place in slow cooker.
- Add all of the ingredients EXCEPT for the tortellini, spinach, lemon juice and Parmesan.
- Cover and cook on low heat 6 – 7 hours or on high for 3-4 hours.
- Shred chicken and add tortellini to the slow cooker (turn to high heat if on low).
- Add shredded chicken, spinach and lemon juice and warm through.
What to Serve with Chicken Tortellini Soup?
This Chicken Tortellini Soup is hearty and chunky with chicken, vegetables and pasta so you essentially have a meal-in-one. That being said, it is always delicious with a big, fresh green salad, and crusty bread. If you want to make it extra special, serve with Homemade Dinner Rolls or Cheesy Pesto Pull Apart Bread.
CAN I MAKE CHICKEN TORTELLINI SOUP AHEAD OF TIME?
You can either prep the ingredients for Chicken Tortellini Soup or mostly make the soup ahead of time.
To prep: chop all your vegetables and keep them in airtight containers or plastic bags in the fridge. You can even measure out all the seasonings and keep them in an airtight container.
To make: You can make your soup in advance but if you aren’t serving right away then don’t add the tortellini yet. Instead, keep the soup warm and add tortellini just before serving because it takes minutes to cook.
HOW TO STORE CHICKEN Tortellini SOUP
Chicken Tortellini Soup keeps very well, just take care your tortellini isn’t overcooked initially. Store soup in an airtight container in the refrigerator for up to 5 days. Gently warm on the stove top or microwave when ready to eat.
CAN I FREEZE CHICKEN TORTELLINI SOUP?
Yes and No. No, I don’t recommend freezing this Chicken Tortellini Soup WITH the tortellini. Yes, you can freeze this Chicken Tortellini Soup WITHOUT the tortellini.
Soups with tortellini shouldn’t be frozen because the pasta will basically turn into mush when defrosted.
If you know you are making this Chicken Tortellini Soup specifically to freeze, then make the soup per directions, just don’t add the tortellini.
If you want to make this Chicken Tortellini Soup , eat some, and freeze the leftovers, then I suggest fishing out or gobbling up the tortellini before freezing. When ready to eat, simply cook some tortellini and add it to the soup.
30 Minute One Pot Chicken Tortellini Soup. To satisfy your tortellini obsession. Or to create one.
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Lemon Chicken Tortellini Soup
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- 12 oz. boneless skinless chicken thighs
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion, chopped
- 8 oz. sliced mushrooms
- 1 cup carrots, sliced
- 4 garlic cloves, minced
- 2 teaspoons chicken bouillon
- 1 tsp EACH dried parsley, salt
- 1/2 tsp EACH dried thyme, dried oregano, ground cumin
- 1/4 tsp EACH pepper, red pepper flakes
- 2 bay leaves
- 9 cups low sodium chicken broth
- 1 15.25 oz. can sweet corn, rinsed and drained
- 12 oz. UNCOOKED fresh cheese tortellini
- 4 cups loosely packed fresh spinach
- 2 tablespoons lemon juice plus more to taste
- freshly grated Parmesan cheese (optional garnish)
- lemon zest (optional)
- Heat 1 tablespoon olive oil in a large Dutch oven/soup pot oven over medium high heat.
- Add chicken and sear on each side, about 2 minutes per side. Remove chicken.
- Add 2 tablespoons butter/oil to the now empty pot and heat over medium high heat. Add onions and mushrooms and cook, stirring occasionally for 6 minutes. Add carrots and cook until tender – about 4 minutes. Add the garlic and thyme and cook 30 seconds.
- Add remaining spices, corn, chicken stock and chicken back to the pan.
- Bring to a boil; cover and reduce to a gentle simmer. Simmer 10 minutes, remove chicken and let rest 2 minutes then shred.
- Meanwhile, bring soup back to a boil. Add tortellini and boil 1-2 minutes or until tender.
- Remove from heat and stir in spinach, lemon juice and chicken.
- Taste and add additional lemon, salt, pepper to taste. Remove bay leaves.
- Garnish with freshly grated Parmesan cheese and lemon zest (optional)
- TO MAKE IN THE SLOW COOKER
- Sear chicken as instructed above and add uncut chicken to the bottom of a slow cooker, followed by all of the remaining ingredients EXCEPT for the tortellini, spinach, lemon juice and Parmesan. Cover and cook on low heat 6 – 7 hours or on high for 3-4 hours.
- When ready to serve, remove chicken to a cutting board and let rest for 10 minutes. Meanwhile, add tortellini to the slow cooker (turn to high heat if on low). After 10 minutes, shred chicken and add back to slow cooker along with spinach and lemon juice. Tortellini should be about cooked by this time, approximately 15 minutes total. When tortellini is completely cooked and spinach wilted, taste and add additional lemon, salt, pepper to taste. Remove bay leaves.
- Garnish with freshly grated Parmesan cheese and lemon zest (optional)
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